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Quiche Lorraine recipe

(Quiche recipe from Lorraine region of France)

 

Ingredients for 4 people:

 

- 6 eggs

- 7 ounces (200 g) chopped Bacon

- 4-5 ounces (125 g) grated Gruyere Cheese

- 2 cups (500ml) soured cream (in French: Crème Fraiche)

- 2 cups (500ml) Yoghurt (in French: Fromage Blanc

- Shortcrust Pastry (in French: Pate Brisee)

- Salt and Pepper

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Preparation Time: 15 Minutes

Cooking Time: 40 minutes

 

 

 

Recipe:

  • Put the pastry in a greased oven-proof dish, covering the bottom and sides of the dish.

  • Sprinkle the chopped bacon and then the grated cheese onto the pastry bottom. If you don’t have Gruyere cheese, you can use cheddar or other cheese.

  • Mix together the eggs, crème, fromage blanc, pepper and salt. Pour into the oven dish.

  • Put into preheated oven and bake for 40 minutes at 180ºC (350ºF) or until filling is firm and golden.

  • Quiche Lorraine can be served hot or cold.

 

Notes:

If you don’t have Gruyere cheese, you can use cheddar or other cheese.

Sourced cream is not exactly the same as Crème Fraiche, but it is close.

Fromage Blanc is actually a mild creamy white cheese. However, it is similar in taste to yoghurt, which can be used instead.

A mixed salad goes well with Quiche Lorraine, together the two make a meal.

History:

Quiche Lorraine is a classic French recipe, from the Lorraine area of France. In fact, at the time that Quiche was originally created (around the 16th century) this area was a German Kingdom. However, after alternating back and forth between Germany and France, it is now firmly part of France (although still with a strong German flavour in cuisine and many other aspects due to its historical connections).

Quiche Lorraine is a typical example of a French regional dish which has become popular throughout France and the world in general. As it has spread, many variations on the basic idea have developed so one can easily find scores of different recipes. Some have additional ingredients (e.g. mushrooms, broccoli), or use different types of cheeses or include various spices. Perhaps the most popular variation is the addition of sliced tomatoes (they are place into the dish prior to cooking with the egg/cream mixture poured over them). One also finds vegetarian versions, with the bacon replaced by various vegetables.

If the recipe is modified to include onions, it is then known as Quiche Alsatian. Simply add 125 g (half a cup) of grated or chopped onions to the above recipe to change it from Quiche Lorraine to Quiche Alsatian.

 

 
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